300 grams pork fillet, sliced in strips
1 TB of expeller pressed coconut oil
2 TB butter
1 small onion chopped finely
300 grams mushrooms, chopped (I tend to use ones that are in season, this time I used the brown champignons)
1 clove of garlic, pressed
some fresh thyme, finely chopped (maybe half a teaspoon)
1/2 cup of beef stock (I used homemade)
200 gram pot creme fraiche
freshly chopped flat leaf parsley to garnish
Season the pork strips with the salt, pepper and paprika.
In a heavy skillet melt one TB of the butter and sautee the chopped onion until golden. Right before the end, add the pressed garlic and the mushrooms and cook until soft. Add the thyme and stir. Remove the onions/garlic/mushrooms with the fat from the pan. Now melt the coconut oil and the rest of the butter in the pan and let brown lightly, and then add the seasoned pork strips. Fry until lightly browned and cooked through. Now add the onion/ mushroom mixture back to the pan, and add the beef stock and deglaze. Leave to simmer so the liquid is reduced and the meat becomes tender. Add the creme fraiche, taste to see if it needs more salt, garnish with the fresh parsley and serve. If the sauce is not as thick as you would like, thicken it with a little guar gum. I served this with cauliflower mash and half an avocado, but it is just as delicious with zucchini noodles, shirataki noodles or a nice green salad.
Next up: Stamppot!
2TB expeller pressed coconut oil
1 medium cauliflower (cooked, and mashed with 3 oz of cream cheese and seasoned with salt and pepper)
1/2 savoy cabbage, chopped
1 small onion, finely chopped
1 clove of garlic, pressed
4 oz mature gouda cheese, cubed
4 oz of crispy crumbled bacon. Save the fat!
4 medium sized pork chops
salt and pepper to season
1/4 cup beef stock
small splash of dry white wine
3 oz double cream
Cook and mash the cauliflower and set aside. In one skillett, add a TB of butter and a TB of coconut oil and fry the seasoned pork chops until cooked. Remove the chops to a plate and deglaze the pan with the splash of white wine and then the beef stock. Reduce a little, add the cream and let cook a little until a bit thickened. Put the pork chops back in the pan with the juices on the plate and put in the sauce so they stay warm. In a skillett, fry the bacon in 1 TB of coconut oil until crispy. Remove the bacon from the pan and now fry the chopped savoy cabbage until cooked and nicely browned in places. Add the onion to the mix and cook on medium a further couple of minutes until glazed. Add the garlic and sautee for another minute or so. Now it's time to put it all together: in the cauliflower mash (heat up if too cold) add the savoy cabbage/onion/garlic mixture stir well. Now add the bacon and the cheese cubes. To serve: add a pork chop with some sauce to a plate, and make a little sauce 'valley' in the mash too... This is very hearty and warming. The cabbage mixture freezes well, if you leave out the cheese.
And finally for this round of keto recipes: Dutch beef stew in the crock pot
2 TB expeller pressed coconut oil
2 pounds of braising beef, in large pieces (I had 3 pieces)
seasoning (I used salt, pepper, paprika)
1 TB of tomato paste
1 large onion cut into 6 or 8 pieces
2 carrots, chopped in large pieces (they come out before eating, too carby)
a piece of celery root, chopped in pieces (I had about 8 1 inch pieces)
1/4 leek, chopped in pieces
3 cloves of garlic, chopped into 4 pieces each
2 medium tomatoes quartered
3 bay leaves
sprig of rosemary
3 sprigs of thyme
parsley, freshly chopped
1 cup of creme fraiche
1 TB of cold butter
guar gum for thickening if necessary
In a 6 quart crock pot, add all the vegetables.
Season the beef on both sides.
In a heavy bottomed pan/pot melt the coconut oil and brown the seasoned beef on both sides. Now transfer the meat to the crock pot, and lay on top of the vegetables. Deglaze the pan with the water and add in the tomato paste. Pour this into the crock pot and add the wine and the beef broth. Add the thyme and rosemary and cook on low for 6 hours. After about three hours, stir things around a bit if you like. After six hours, check if the meat is falling apart. This means it's cooked. Now remove the carrott pieces and the bay leaves. Add the creme fraiche and set to high until the stew starts bubbling again. Now add the cold butter and if you need more thickening the guar gum. Finally add the creme fraiche and chopped parsley and serve. This is delicious as a thick soup, or over shirataki noodles or rice as well as cauliflower mash. Really good. This freezes well too, so great for making in advance.